What’s the difference between chocolate chip muffins and cupcakes?

Chocolate chip muffins are typically less sweet, have a denser crumb, and don’t require frosting, while cupcakes are lighter, sweeter, and often frosted. Muffins are ideal for breakfast or snacks, while cupcakes lean more toward dessert.

How do you keep chocolate chips from sinking in pumpkin bread or muffins?

Toss the chocolate chips in a little flour before folding them into the batter. This helps them stay suspended and evenly distributed instead of sinking to the bottom.

What are the two ingredients in pumpkin muffin mix?

Store-bought pumpkin muffin mixes often simplify things down to just a dry flour-spice mix and a can of pumpkin puree. This homemade recipe goes beyond that with richer flavor from real spices and fresh add-ins.

Can you freeze pumpkin muffins?

Yes! Pumpkin chocolate chip muffins freeze well for up to 3 months. Cool them completely, wrap individually, and store in an airtight freezer bag. Thaw at room temperature or warm them in the oven for that just-baked taste.

Pumpkin Chocolate Chip Muffins – Moist, Easy, and Delicious

Name: Pumpkin Chocolate Chip Muffins – The Perfect Fall Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup white sugar; ¼ cup vegetable oil; 2 large eggs; ¾ cup canned pumpkin; ¼ cup water; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; ½ cup semisweet chocolate chips

Ingredients

Scale

¾ cup white sugar

¼ cup vegetable oil

2 large eggs

¾ cup canned pumpkin

¼ cup water

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup semisweet chocolate chips

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Instructions

1. Preheat the oven to 400°F (200°C). Grease or line a muffin pan.

2. Whisk sugar, oil, and eggs in a medium bowl. Stir in pumpkin and water.

3. Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.

4. Combine wet and dry mixtures, stirring just until blended.

5. Fold in chocolate chips.

6. Fill muffin cups 2/3 full with batter.

7. Bake for 20–25 minutes or until a toothpick comes out clean.

Notes

Store in an airtight container for up to 3 days.

Freeze for up to 3 months for make-ahead convenience.

Try variations with white chocolate chips, pecans, or a cream cheese swirl.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg